Summary

Ingredients

• 250 g flour
• 200 g suar
• 150 g butter, liquid
• some vanilla
• 600 g rhubarb
• 1 tablespoon sugar
• 3 tablespoon heavy cream
• 250 g low-fat quark
• 1 egg (s)
• 0.5 ½ pack pudding powder
• 1 lemon (s), juice it

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Instructions

1. Mix the flour and 150 g sugar, use the melted butter and vanilla to make crumbles. Press 2/3 of the crumble into a springform pan as a base.
2. Peel the rhubarb and cut into pieces about 1 cm long, mix with 1 tablespoon of sugar and let it steep.
3. Stir the remaining ingredients until very creamy, finally stir in the custard powder and spread on the bottom. Spread the rhubarb over the top. Top with the rest of the crumble.
4. Bake at 200 ° C for 45-50 minutes. Let cool and cut into 12 pieces.
5. The cake tastes even better on the second day, then it is a bit pulled through and tastes even more intense, but then it is also a bit mushy.